Heat the oil in a medium saucepan. Add the onion, garlic, and apple and sauté for 5 minutes. Add the beets and broth. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, until the beets are tender. Cool a little.

While the soup is cooking, wrap the reserved beet tightly in foil. Bake in a toaster oven at 400° for 30 minutes, or until just tender when pierced with the tip of a paring knife. Cool, slip off the skin, and grate.Purée the soup in a blender until very smooth. Season to taste with the vinegar, sugar, salt, and pepper.

To serve, garnish with the grated beet.

Notes:

Yield: 6 servings

I always wear thin plastic gloves when I work with beets, as this avoids staining my fingers with beet juice, which can be hard to remove.